Prawns Main Italian

Spaghetti with prawns, cherry tomatoes, herbs and almonds

Name: Spaghetti with prawns, cherry tomatoes, herbs and almonds
Yield: 4
Cuisine: /italian
Ingredients: 500g cherry truss tomatoes, halved; 2 tbs white balsamic vinegar; 2 spring onions, thinly sliced; 1 garlic clove, crushed; 1/3 cup (80ml) extra virgin olive oil; 25 medium green prawns, peeled (tails intact), deveined; 400g spaghetti; 1 cup loosely packed basil and flat-leaf parsley leaves; 1/3 cup (55g) almonds, toasted, chopped; Lemon wedges, to serve

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by Silvia Colloca

Cook and author

Jan 07, 2018

The perfect meal for a summer evening.

500g cherry truss tomatoes, halved
2 tbs white balsamic vinegar
2 spring onions, thinly sliced
1 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil
25 medium green prawns, peeled (tails intact), deveined
400g spaghetti
1 cup loosely packed basil and flat-leaf parsley leaves
1/3 cup (55g) almonds, toasted, chopped
Lemon wedges, to serve

Method

1.

Preheat oven to 200°C.
2.

Place tomato, vinegar, spring onion and garlic and 2 tbs oil in a bowl. Season and toss to coat. Place on a lined baking tray. Bake for 15-20 minutes. Add the prawns and bake for a further 5 minutes or until prawns are just cooked through. Set aside, loosely covered with foil.
3.

Meanwhile, bring a large pot of salted water to the boil. Cook spaghetti according to packet instructions. Drain, reserving 1⁄4 cup (60ml) cooking water.
4.

To serve, place spaghetti and reserved water in a large serving bowl, add prawn mixture and herbs and toss to combine. Scatter with almond. Drizzle over remaining oil. Serve with lemon wedges.